Ingredients
- 1 pound boneless, skinless chicken breasts, thinly sliced
- 1/2 cup teriyaki sauce
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 4 large flour tortillas
- 1 cup shredded lettuce
- 1/2 cup sliced bell peppers (any color)
- 1/4 cup sliced green onions
- 1/4 cup shredded carrots
- 1 tablespoon toasted sesame seeds (optional)
Feel free to substitute flour tortillas with whole wheat or gluten-free options if preferred. You can also swap out the vegetables based on what you have available. The beauty of cooking is that it’s all about making it work for you and your family!
Instructions
- In a medium bowl, whisk together the teriyaki sauce, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Add the sliced chicken to the bowl, ensuring it’s well-coated. Let it marinate for at least 30 minutes for the flavors to meld together.
- Heat the olive oil in a large skillet over medium-high heat. Once hot, add the marinated chicken along with any remaining marinade to the skillet.
- Cook the chicken for about 6-8 minutes, stirring occasionally, until it’s cooked through and caramelized. The sauce should thicken and coat the chicken beautifully.
- While the chicken is cooking, warm the flour tortillas in a dry skillet or microwave for a few seconds until pliable.
- To assemble the wraps, lay a tortilla flat and begin layering with shredded lettuce, bell peppers, carrots, and the cooked teriyaki chicken. Top with sliced green onions and a sprinkle of sesame seeds if desired.
- Roll the tortilla tightly around the filling, tucking in the sides as you go, to create a compact wrap. Slice in half and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International